Cranberry White Chocolate Chunk Pistachio Cookies

  • 3/4 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 egg, large
  • 1-1/2 tsp. vanilla extract
  • 2 c. cake flour*
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. pistachios, shelled (and salted is great, too!)
  • 1/2 c. white chocolate chunks
  • 1/2 c. dried cranberries

*Note: If you don't have cake flour on hand, substitute 2 c. all-purpose flour plus 2 tsp. cornstarch.

1) Line cookie sheet with parchment paper and set aside. 

2) Cream butter and sugars until well combined. Beat in egg and vanilla, scraping sides of bowl as needed. In separate bowl, whisk together flour, soda and salt; with mixer on low speed, gradually beat in flour mixture in about 2-3 additions. Stir in pistachios, chocolate and cranberries. 

3) Cover dough with plastic wrap and chill for at least 30 minutes or up to 3 days. 

4) Preheat oven to 350 F. Drop dough by heaping tablespoons onto prepared cookie sheet. Bake 9-10 minutes or until the edges are just golden brown. Allow cookies to set on pan about 1-2 minutes before transferring to a wire rack to cool completely. 

Source: Adapted from my friend Jordan's recipe files!